Chicken Salad Croissant Sandwiches

Chicken Salad Croissant Sandwiches

Tender chicken, crisp celery, sweet grapes, and red onion are folded into a yogurt-mayonnaise dressing, then tucked into small croissants. Dijon mustard and lemon keep the filling savory and balanced. The mixture can be prepared ahead, but assemble the sandwiches shortly before serving so the pastry stays flaky.

Recipe details

• Yield: 4 sandwiches
• Prep time: 20 minutes
• Chill time: 30 minutes, optional
• Equipment: cutting board, chef’s knife, measuring cups and spoons, large bowl, silicone spatula

Ingredients

• 2 cups cooked boneless, skinless chicken breast, cooled and shredded
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 1 celery stalk, finely diced
• 1/4 cup finely diced red onion
• 1/2 cup seedless grapes, quartered
• 1/4 teaspoon fine salt
• 1/8 teaspoon black pepper
• 4 small croissants
• 4 lettuce leaves, dried well, optional

Method

1. Pat the cooked chicken dry and shred it into short, bite-size pieces. If cooking chicken specifically for this recipe, cook the thickest part to 165°F, cool it promptly, and measure 2 cups.
2. Whisk the yogurt, mayonnaise, mustard, lemon juice, salt, and pepper in a large bowl until smooth.
3. Add the chicken, celery, onion, and grapes. Fold gently until the dressing coats every piece. Taste and adjust salt or lemon. Cover and chill for 30 minutes if time allows.
4. Split each croissant horizontally without cutting all the way through the back. Place a dry lettuce leaf on the bottom, if using, and add one-quarter of the chicken salad. Close gently and serve immediately.

Texture and preparation tips

Cold chicken is easier to shred cleanly than warm chicken. Pieces between 1/4 and 1/2 inch give the filling structure; very finely minced chicken absorbs the dressing and can become pasty. Quartering the grapes prevents whole grapes from rolling out of the sandwich. Dice the onion finely, or rinse and dry it first for a milder bite.

The filling should be creamy but not runny. Watery grapes, warm chicken, or undrained yogurt can loosen it. Pat produce dry and let freshly cooked chicken cool before mixing. If needed, fold in another 1/4 cup shredded chicken.

Substitutions and serving

Chopped apple can replace grapes; toss it with the lemon juice before adding. Scallions can replace red onion. Plain full-fat yogurt or regular mayonnaise works in equal amounts. Serve the same filling in whole-grain bread, a pita, or lettuce cups. Croissant sizes vary, so use about 1/2 cup filling per sandwich rather than overstuffing.

Storage and safety

Store chicken salad separately from the croissants in a covered container at 40°F or colder for up to 3 days. Do not freeze the assembled filling because yogurt and mayonnaise can separate. Discard chicken salad left at room temperature more than 2 hours, or more than 1 hour above 90°F. Keep sandwiches cold in an insulated lunch bag with an ice pack.